Spicy Stir Fry Vegetables
Colorful vegetables and this spicy delicious sauce will be a hit with your next oriental dish.
|1/2 cup||chicken or vegetable broth|
|1/4 cup||Tamari or soy sauce|
|1 tablespoon||toasted sesame oil|
|1 tablespoon||rice vinegar|
|1 tablespoon||minced fresh ginger|
|2 tablespoons||sesame oil, or other vegetable oil|
|4 cloves||fresh garlic, minced|
|5 to 7||mini sweet pepper, sliced (or chop up assorted colored bell peppers)|
|2||large carrots, julienned|
|2||ribs celery, sliced|
|1 1/2 cups||halved small portabella mushrooms, halved|
|4||green onions, sliced into 1" pieces on the diagonal|
|2 cups||red cabbage, chopped|
1 Mix the sauce ingredients together, making sure the cornstarch is not lumpy. Set aside.
2 In wok or large skillet, heat oil, then add onion and garlic. Stir and cook until onion is transparent, 2-3 minutes. Add remaining vegetables and stir fry for 3-4 minutes. Stir the sauce and add to wok. Stir until sauce thickens. Serve immediately.
Source: Rose Turnbow